Keto No-Bake Cookies: Quick, Easy, Low-Carb Chocolate Treat (Print Version)
Keto No-Bake Cookies are a quick, easy, low-carb chocolate treat. Enjoy these simple, delicious, and guilt-free no-bake keto cookies in minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Keto Cookie Core
01 -
1 1/2 cups almond flour, superfine
02 -
1/4 cup coconut flour
03 -
1/2 cup unsweetened cocoa powder
04 -
1/2 teaspoon xanthan gum
→ Creamy Binder & Sweetener
05 -
1 cup creamy almond butter (or other keto-friendly nut butter)
06 -
1/4 cup coconut oil, melted
07 -
1/2 cup erythritol/monk fruit blend sweetener
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons MCT oil (optional, for extra keto fat)
→ Chocolatey Boost & Crunch
10 -
1/2 cup sugar-free chocolate chips
11 -
1/2 cup chopped pecans (or walnuts)
→ Flavor Enhancers
12 -
1/4 teaspoon fine sea salt
13 -
Pinch of flaky sea salt, for garnish (optional)
# Instructions:
01 -
Melt 1/4 cup coconut oil in a microwave-safe bowl or small saucepan until completely liquid. Set aside to cool slightly. This prepares a key binder for your Keto No-Bake Cookies: Quick, Easy, Low-Carb Chocolate Treat.
02 -
In a large bowl, whisk together 1 1/2 cups superfine almond flour, 1/4 cup coconut flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon xanthan gum, and 1/4 teaspoon fine sea salt. Ensure no lumps remain.
03 -
In a separate medium bowl, combine 1 cup creamy almond butter, the slightly cooled 1/4 cup melted coconut oil, 1/2 cup erythritol/monk fruit blend sweetener, 1 teaspoon vanilla extract, and optional 2 tablespoons MCT oil. Mix until smooth and well combined.
04 -
Pour the wet ingredient mixture into the dry ingredient bowl. Stir thoroughly with a spatula or wooden spoon until a thick, uniform dough forms. This is the delicious foundation for your Keto No-Bake Cookies: Quick, Easy, Low-Carb Chocolate Treat.
05 -
Gently fold in 1/2 cup sugar-free chocolate chips and 1/2 cup chopped pecans (or walnuts) into the dough. Distribute them evenly throughout the mixture to ensure every bite is packed with flavor.
06 -
Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls, then flatten slightly into discs. Place on a parchment-lined baking sheet. Optionally, sprinkle a pinch of flaky sea salt on top of each cookie for enhanced flavor.
07 -
Refrigerate the formed Keto No-Bake Cookies: Quick, Easy, Low-Carb Chocolate Treat for at least 30-60 minutes, or until firm. This allows them to set properly and develop their delightful texture.
# Notes:
01 -
Store these cookies in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month. They are best enjoyed chilled.
02 -
Feel free to use any creamy keto-friendly nut butter like cashew butter or sunflower seed butter if you prefer, just ensure it's unsweetened.
03 -
If your dough seems too crumbly, add a tiny bit more melted coconut oil (1/2 tsp at a time) until it comes together. If too sticky, add a pinch more almond flour.
04 -
Experiment with a dash of peppermint extract for a mint chocolate twist, or add a sprinkle of shredded unsweetened coconut for extra texture.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
measuring cups and spoons
03 -
spatula
04 -
baking sheet
05 -
parchment paper
# Nutrition Facts (Per Serving):
Calories: 257 kcal
Total Fat: 23 g
Total Carbohydrate: 17 g
Protein: 7 g